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Hollinger Corp. 
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STATE OF IOWA - 
j DEPARTMENT OF PUBLIC INSTRUCTION 

DES MOINES, IOWA 



Outlines in Agriculture, Domestic Science 

and Manual Training for Twelve 

Weeks of Normal Training 



THE EXAMINATION QUESTIONS FOR STATE AND UNIFORM 

COUNTY CERTIFICAETS WILL BE BASED 

UPON THESE OUTLINES 



ISSUED BY THE 

EDUCATIONAL BOARD OF EXAMINERS 

JANUARY, 1915 






DES MOINES 

Robert Henderson, State Printer 

juhn M. Jamieson, State Binder 

1914 



1> 



D. of D. 
AUG 10 1916 



QUALIFICATIONS OF TEACHERS. 

1. Provided, however, that applicants for teachers' certificates after 
July 1, 1915, shall have had at least twelve weeks of normal training, and 
shall at the time of making such application furnish a certificate in writ- 
ing from the institution where such training was received, showing such 
fact. It is further provided, that this act shall not apply to the regular 
graduates of the State University, State College of Agriculture and Me- 
chanic Arts, State Teachers' College, any accredited college of the state, 
or of any other college of like character outside of the state. 

2. The provisions of this act shall in no way bar any teacher who 
can furnish evidence of at least six (6) months' successful teaching ex- 
perience. 

3. * * * [35th G. A., Ch. 243; vlst G. A., Ch. 122, 16.] 

TEACHING AGRICULTURE, DOMESTIC SCIENCE AND MANUAL 
TRAINING IN PUBLIC SCHOOLS. 

Section 1. The teaching of elementary agriculture, domestic science 
and manual training shall, after the first day of July, nineteen hundred 
and fifteen (1915), be required in the public schools of the state; and the 
state superintendent of public instruction shall prescribe the extent of 
such instruction in the public schools. And after the date aforesaid, ele- 
mentary agriculture and domestic science shall be included among the 
subjects required in the examination of those applicants for teachers' cer- 
tificates who are required by the provisions of this act to teach agriculture 
and domestic science. [35th G. A., Ch. 248.] 

AGRICULTURE. 

Topics included: Farm Crops, Soils, Poultry, One Farm Animal. 

.REFERENCES. 

I. Farm Crops. (Farm Plants.) 

One newspaper, such as Wallaces' farmer, Successful Farming, Home- 
stead and Iowa Farmer. 
Text-books, such as 

Field Crops, by Wilson and Warburton. Webb Pub. Co., St. Paul. 

Field Crop Production, Livingston. Macmillan Co., Chicago. 

Elementary Principles of Agriculture, Hall and McCreary. Ed. 
Pub. Co., Chicago. 

Soils and Crops, Hunt and Burkett's Agriculture, Orange Judd Co., 
N. Y. 

Government Bulletins, U. S. Department of Agriculture, Washing- 
ton, D. C. 

State Bulletins and Circulars, Iowa State College, Ames. 

II. Soils. (Soil Relations.) 
Same as Farm Crops. 






— 4— 

III. Animal Husbandry. (Farm Animals.) 

One newspaper, such as Breeders' Gazette, Kimball's Dairy Farmer 

and Hoard's Dairyman. 
Text-books, such as 

Beginnings in Animal Husbandry for High Schools, Plumb. Webb 
Pub. Co., St. Paul. 

Manual of Farm Animals, Harper, Macmillan Co., Chicago. 

Live Stock Judging, Craig, Kenyon Printing Co., Des Moines. 

Standard of Perfection, American Poultry Association, Chicago. 

Government and State Bulletins. 

One good poultry journal, such as Cedar Rapids. 

Prof. W. H. Davis of the Iowa State Teachers College has published 
a good laboratory manual for elementary agriculture. 

OUTLINE OF WORK. 

I. Farm Crops. (Farm Plants.) 

1. Growth of Plants. 
Seeds and their germination. 
Leaves and their uses. 
Roots and their uses. 
Stems and manner of growth. 
Elements of plant food and their uses. 
The production of seed. 

2. Classifications and their explanations. 
Grains, forage, roots and tubers, fiber and other crops. 
Relative importance of the various crops. 

3. Discussion of each farm crop as follows: 
What we know about its origin and improvement. 

Description — economic and botanical. 

Adaptation — season, climate, soil, system of farming. 

Place in rotation, ease of culture and seed improvement. 

Planting. 

Preparation of seed bed. 

Seasons of sowing. 

Methods of sowing. 

Depth of sowing and method of covering. 

Amount of seed required. 

Identification of seed. 

Cultivation — objects, methods and machinery required. 

Enemies and their control as related to cultivation. 

Harvesting — seasons, methods and machinery. 

Uses of the crop — 

Part of plant used, how, when and for what purpose. 
Food value and how best fed. 
Storing and marketing. 



4. Weeds (as related to crops). 

Defined. 

Classes. 

Damages and benefits. 

Identification of common weeds and their seeds. 

Methods of spreading. 

Control of eradication. 

Laws. 

5. Plant Diseases. 

Bacteria — nature, distribution and control. Examples. 
Fungi — nature, distribution and control. Examples. 
Other enemies, equivalent to diseases. 

6. Insects (as related to crop production). 

Beneficial and injurious. 

Life stages of the insect studied from examples. 

Insect habits. 

Methods of control. 

Relation of crop rotation to insect and plant disease control. 

7. Orchards and Orcharding. 

Setting trees. 

Cultivation and care of young trees. 

Pruning trees and bush fruits and vines. 

Grafting and budding. 

Insects and their control by clean cultivation and spraying. 

Birds in the orchard. 

Fruit and its 'uses. 

8. Trees — forest and lawn. 

Selection. 
Arrangement. 
Planting and care. 

9. Gardening — farm and school. 

Purpose and value. 
Ground and its preparation. 
What to plant, when and how. 
Arrangement — points to be considered. 
Securing seed and plants and study of same. 
Planting and transplanting. 

Cultivation — purpose, when and how, methods and tools. 
Insects and other pests and their control. 

Uses of vegetables — value in diet, use in the home, canning, mar- 
keting, storing. 

II. Soils. (Soil Relations.) 
Definition of soil. 

Origin, forces that produce soil. Effect of source upon quality. 
Classifications. 



—6— 

Composition — inorganic and organic. Physical, chemical life, texture, 

air, water, temperature and drainage. 
Irrigation. 

Elements of plant food. Availability. Limiting element. 
Importance of inorganic matter. How lost and obtained. 
Same for organic matter. 

Soil depletion, methods of. Continuous cropping. Careless practices. 
Soil conservation and reclamation. Importance and methods of. 
Replacing humus — barnyard manure, green crops, legumes, methods. 
Replacing minerals. Lime. Commercial fertilizers. Values and 

methods of applying. 
Rotation of crops — objects, methods and adaptations. 
Live stock as related to maintenance of soil fertility. 
Tillage, methods, machinery— the soil mulch. 
Iowa soils. 

ANIMAL HUSBANDRY— STUDY POULTRY AND ONE FARM ANIMAL. 

1. Horses. 

Origin and what we know about their development and use. 

Horses in Iowa. 

Form of the horse as determined by the skeleton and muscles. 

Age. 

Types and breeds — study of the characteristics of each. 

Value of weight in draft horses. 

Parts of the horse and their names. 

Unsoundness — their names, locations, causes and cures. 

Conformation and its relation to strength and unsoundness. 

Care of horses. Value of kind treatment. 

Training horses. Harness adjustment. 

Gait and action. 

Feeding horses. Ration for different classes of horses. 

Horse judging, purpose and methods. The use of the score card. 

2. Cattle. 

History and what we know about their development and use. 
Characteristics of the family of kine. 

Types — characteristics of beef, dual purpose and dairy types. 
Breed of each — origin, history and development. Attainments. 
Body parts. Development of specialized parts. 

Study of beef carcass — names of cuts; importance of cuts and prices-. 
Comparative study of beef and dairy types. 

Feeds and feeding cattle. Balanced ration for various ages and pur- 
poses. 
Effects of good care and housing. 
Diseases of cattle. Government meat inspection. 
Market cattle and cattle markets. 

Cattle judging — purpose and method. Use of the score card. 
Relation of livestock to successful farming and soil fertility. 
Cattle in Iowa. 



—7— 

Dairying, an industry: Importance. Requirements. Extent in Iowa. 

Milk, composition and factors affecting composition. 

Sanitation and care in handling milk. 

Babcock test — use in determining profit and loss in dairy herds. 

Bacterial action in milk; Pastuerization. 

Manufacture of dairy products. Value. Importance. 

Diseases of dairy cattle. Relation to human health. 

Laws concerning manufacture and sale of dairy products. 

3. Swine. 

History and what we know about their development and use. 

The industry in Iowa. Importance. 

Types and breeds — their characteristics and adaptations. 

Feeding and caring for hogs of different ages and purposes. • 

Marketing hogs. Age, weight, prices. Hog market. Shipping. 

Diseases. Treatments. Study of the serum treatment. Barnyard 

sanitation. 
Butchering — market cuts and relative values. Curing meats. 
Judging hogs — purpose and methods. Use of the score card. 

4. Sheep. 

History and what we know about their development and use. 

The industry in Iowa. Importance. Markets. Relation to system of 
farming. 

Types and breeds. Characteristics. Adaptations. 

Care and management of sheep. 

Mutton — preparation and food value. Parts of carcass. 

Wool, production and manufacture. Value as a textile. Characteris- 
tics of a good fleece. 

Diseases of sheep. 

Sheep judging — purpose and methods. Use of the score card. 

5. Poultry. 

History and what we know about their origin and use. 

Kinds, characteristics, values, adaptations. 

Importance of the industry. 

Classifications as to origin and purpose. 

Types and breeds. Characteristics. 

Common breeds of Iowa. 

Importance of pure bred birds. 

Selecting eggs for marketing, hatching and home use. Testing and 
candling. 

Raising young chicks, early care, feeding, housing, sanitation. 

Relative advantage of the incubator. Care required. The brooder. 

Classes of market poultry. Poultry markets. Prices. 

Winter egg production, feeding, housing, sanitation, trap nesting, im- 
provement. 

Summary of essentials of successful poultry growing. 

Poultry exhibits and contests. Egg and poultry judging. Use of 
score cards. 

Poultry diseases and pests. Treatment. 



— 8— 

DOMESTIC SCIENCE. 



I. Study general classification and the use of each class in the diet. 
(The general classes of foods are commonly spoken of as the FIVE FOOD 
PRINCIPLES.) Study the composition of each class of food. 

SOME STAPLE FOODS. 

II. Composition and value in the diet. 

1. Milk. 

2. Eggs. 

3. Cheese. 

4. Meat. 

5. Oatmeal. 

6. Cornmeal. 

7. Rice. 

8. Vegetables. 

a. Starchy — 

Potatoes. 
Corn. 
Beans. 
Peas. 

b. Non-starchy — 

Lettuce. 

Celery. 

Cabbage. 

Onions. 

Cauliflower. 

Turnips. 

Radishes. 

String Beans. 

9. Fruit- 

Apple. 

Orange. 

Peach. 

Lemon. 

Fig. 

Date. 

Raisin. 

Prune. 

Strawberry. 

Raspberry. 

Currant. 

Blackberry. 

Explanation. — This brief study of food should be thorough enough to 
give an intelligent understanding of the value of each food in the diet. 



This knowledge should give the individual the ability to answer the fol- 
lowing questions concerning each food: 

Why of value? 

To what class does it belong? 

With what foods should it be served? 

What is its composition (not in per cent, but approximately). 

STUDY HELPS. 

Nutrition and Diet, Emma Conley; American Book Co. 

Nutrition and Dietetics, Winfield S. Hall; Whitcomb & Barrows, 
Huntington Chambers, Boston. 

Elements of Theory and Practice of Cooking, Williams and Fisher; 
Whitcomb & Barrows, Huntington Chambers, Boston. 

Food Bulletins on milk, eggs, meat, cheese, vegetables, Department of 
Agriculture, Washington, D. C. 

Planning and serving of meals, Iowa State College. 

Practical Dietetics, Iowa State College. 

III. Method of Cookery as Determined By Principles. 
Milk, 
Eggs- 
White sauce. 

Cream soup. 

Baked custard. 

Boiled custard. 

Eggs in shell. 

Poached eggs. 

Scrambled eggs. 
Cereals — 

Oatmeal. 

Rice. 

Macaroni. 

Cream of Wheat. 

Cornmeal. 

Vegetables — 

Starchy — potatoes. 
Non-starchy — cabbage, onions. 

Meat- 
Fat— 
Bacon. 
Salt Pork. 
Lean — 
Beef- 
Oven roast. 
Pot roast. 
Fry. 
Broil. 
Soup. 
Stew. 



—10— 

Beverages — 

Coffee. 

Tea. 

Cocoa. 

Chocolate. 
Bread — 

Ingredients. 

Use of each ingredient. 

Method. 

Score card. 

Judging. 

STUDY HELPS. 

Food bulletins upon each subject are available through the Depart- 
ment of Agriculture, Washington, D. C. 

Nutrition and Diet, Emma Conley; American Book Co. 

Elements of Theory and Practice of Cooking, Williams and Fisher; 
Whitcomb & Barrows, Huntington Chambers, Boston. 

Bread Leaflet, Iowa State College. 

CLOTHING. 

I. Choice. 

Comfort. 
Hygiene. 
Suitability. 

Material. 

Style. 

Decoration. 

II. Making. 

Sewing equipment. 

Stitches. 

Uses of each stitch. 

Methods of finish. 

III. Care. 

Mending. 
Brushing. 
Airing. 
Laundry Work. 

STUDY HELPS. 

Laundry Manual, Balderston and Limerick; Whitcomb & Barrows, 
Boston. 

Domestic Art in Women's Education, Anna M. Cooley; Whitcomb & 
Barrows, Boston. 

Sewing Lessons for Schools, Mary Schenck Woolman; Whitcomb & 
Barrows, Boston. 

Textiles, Kinne and Cooley; Macmillan Co. 



—11— 

HOUSE SANITATION. 

I. Fresh Air. 

Methods of ventilation. 

II. Cleanliness. 

Dishwashing. 

Care of cellar. 

Care of sink. 

Care of toilets. 

Care of drinking utensils. 

Care of milk. 

Care of surroundings. 

Removal of dust. 

STUDY HELPS. 

Bulletins; Nos. 375, 413, 241, 155, 42; -Department of Agriculture. 
Washington, D. C. 

Public and Home Sanitation, Iowa State College. 

PERSONAL HYGIENE. 

I. Food. 

Choice. 

Process of assimilation. 

Habits of eating. 

Care of digestive system. 

II. Clothing. 

Warmth. 
Uniformity. 
Conductivity. 
Cleanliness. 

III. Exercise. 

MANUAL TRAINING. 

OBJECTS. 

1. Appeal to instinct to do. 

2. Apply doing side in motivating other school work. 

3. To give manual skill. 

4. To acquaint the public, if only to a limited degree, with some of 
the vocations. 

5. To promote respect for labor. 

6. To help the pupil to find himself. 

7. To equip with a fuller training than can be given by books alone 
by bringing the pupil in contact with real life and real things. 



—12— 

OUTLINE OF WORK. 
GROUP I. 

Construction involving cutting to length and assembling. Articles to 
be of such a character that extreme accuracy is not demanded. Material 
of proper width to be furnished. 



OPERATIONS EMPHASIZED. 

1. Use of rule in measuring. 

2. Use of try square in testing. 

3. Use of back saw for cutting to 

length. 

4. Use of hammer and nails. 



TOPICS FOR STUDY. 

1. Rules — kinds, graduation, uses. 

2. Square — kinds, construction, 

uses, etc. 

3. Saws — construction, shape, 

sizes, kinds, uses, etc. 

4. Hammers — kinds, sizes, uses. 



SUGGESTED ARTICLES, 

Loom, fly trap, plant support, plant label, dibber, work bench. 



Construction in which it is necessary to make edges and ends of 
pieces true but not necessary to true and broad surfaces. Use mill planed 
stock. 



OPERATIONS EMPHASIZED. 

Use of ripping and cross-cutting 
saws in getting out stock. 

Use of jack plane in truing 
edges. 

Use of gauge in marking width. 

Use of block plane in ends. 



TOPICS FOR STUDY. 

Jack plane and block plane — 
construction, parts and their 
uses, adjustments, uses. 

Gauges — kinds, construction, 
uses. 

Cross-cutting and ripping saws 
— difference between, shape 
of teeth, action of teeth, etc. 



SUGGESTED ARTICLES. 

Nail box, bird house, flower box, seed flats, feed hopper, depth-planting 



box. 



GROUP III. 



Construction involving the boring of round holes. 



OPERATIONS EMPHASIZED. 

Locating center of holes. 
Use of brace and bit for boring 
holes. 



TOPICS FOR STUDY. 

Bit braces — construction, ad- 
justment, sizes, uses. 

Auger bits — kinds, parts and 
their functions, uses. Other 
boring tools. 

Planes — further study of planes, 
kinds, construction, uses. 

Structure of wood-bark, cam- 
bium, sap wood, heart wood, 
annual rings, medullary rays. 



—13— 

SUGGESTED ARTICLES. 

Counting board, game board, spool holder, camp stool, corn tray, seed 



GBOUP rv. 

Construction in which it is necessary to make a piece true and square 
to given dimensions. 



OPEEATIOXS EMPHASIZED. 

Use of plane in making broad 

surface true. 
Use of plane in making edge 

true. 
Use of gauge in marking width. 
Use of plane in making edge 

true to gauge line. 



TOPICS FOE STUDY. 

Block plane — special emphasis 
upon construction and action. 

Sandpaper — materials, kinds, 
sizes, uses. 

Properties of wood resulting 
from structure — grain, tough- 
ness, elasticity, swelling, 
shrinking, warping. 



5. Use of guage in marking thickness. 

6. Use of plane in making broad surface true to gauge line. 

7. Use of block plane in making end true. 

8. Use of square and knife in marking length. 

9. Use of back saw in cutting to knife line. 

10. Same as No. 7. 

11. Use of sandpaper in smoothing. 

12. Emphasizing order of operations with reasons. 

SUGGESTED ABTICXES. 

Cutting board, book rack, wall shelf, bench hook, checker board, sew- 
ing frame for books, barn medicine case. 



GEOUP V. 

Construction requiring the cutting of grooves running across the 



gram. 



OPERATIONS EMPHASIZED. 

Use of rule knife square and 
gauge in laying out groove, 

Use of back saw in cutting 
sides of groove. 



TOPICS FOB STUDY. 

Chisels — kinds, sizes, uses. 

Lumber — cutting, logging, mill- 
ing methods of sawing, plain 
sawing, quarter sawing, dif- 
ferences between product of 
the two ways of sawing as 
to nature and value. 



—14— 

Bl QQB8 i in am n l.ES. 

Sandpaper block, l>nok trough, book case, saw-horse, milking stool. 

GROUP VI. 

Construction Involving pieces with curved outlines. 



OPERATIONS I UPHASIZED. 

Laying out curves by dividers, 
locating points or use of pat- 
terns. 

Use of chisel for cutting con- 
vex ami concave curves. 



TOPICS TOR STUDY. 

"L. Dividers — kinds, sizes, uses. 

2. Other methods of cutting curved 

outlines. 

3. Seasoning lumber — reasons for, 

methods, time required. 



:!. Testing tor square edge. 

4. l T se of sandpaper in smoothing edges. 

SUGGESTED ARTICLES. 

Sleeve board, letter rack, book rack, bracket shelf, round top stand, 
home emergency case. 

GROUP VII. 

More complex construction involving the operations already learned. 
The character of the problem given under this group will depend upon 
the time remaining after having completed the work outlined in the pre- 
ceding groups. 

OPERATIONS EMPHASIZED. TOPICS FOR STUDY. 



To be selected from those in the 
other groups. 



Wood — study some of the com- 
mon woods, characteristics, 
importance, distribution, 
uses. 

Sharpening plane, bits and 
chisels — difference between 
dull and sharp tool, shape of 
edge, angle of edge, grinding, 
whetting, etc. 



SUGGESTED ARTICLES. 



Bench vise, girl's work box, wind mill, water wheel, book shelves, 
taboret, sled, chicken brooder. 



LIBRARY OF CONGRESS 
019 747 845 7 



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Holling 



mmmmti! ° F CONGRESS 



019 747 845 



Hollinger Corp. 
P H8.5 



